Chicken Brassica

Way back in the day my Mom had a personal chef (me)! What a lucky lady. I started honing my cooking skills when I was about 11 years old. My Mom was a great sport. The only rule was a had to clean up what I cooked. It was a good deal for me. So I started trying different recipes. Soon I was good enough to really give my Mom some real help in the kitchen. By the age of 13 I could fully prepare the meals by myself. It was pretty clear that I had a talent and it just kept growing. When I was 17 my parents made me a proposition. If I quit my job at a local grocery store they would pay me to cook 4 nights a week. Of course I said yes. I actually kept cookingfor my parents until about 2 months before I got married and got a different job. I really did enjoy cooking for all 11-12 of us. Any way this was a long explanation for this post. I used to make this dish a lot. I had not had it in a very long time and it popped in my head and I had to make it. It is a Cajun inspired dish. The recipe is from Paul Prudomme. You should try and serve it with rice. It is also pretty healthy it is chocked full of greens.

Chicken Brassica:

Serves 4

Seasoning Mix:

1T Paprika

1T dried Basil

2t salt

2t Onion powder

2t dried Oregano
1t Garlic powder

1t dry Mustard

1t White Pepper

3/4t dried Thyme

1/2t Black Pepper

1/2t ground Coriander

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2-3lbs of Chicken cut into pieces

4c chopped Onions

2c chopped Green or Red Bell Peppers

3c fresh Collard Greens chopped (you can use kale or spinach as well, i always mix in spinach)

3 Bay Leaves

2 1/2c Chicken Stock

1/4c Flour

2 (14 1/2 oz) cans of diced Tomatoes

Sprinkle chicken evenly with 5t of the seasoning mix and rub it in well. Heat a large pot until it is quite hot and brown the chicken on all sides. Remove from the pot and set aside.

Add 2c of the onions, 1c peppers, 1c of the greens, bay leaves, and the remaining seasoning mix. Cook scrapping the bottom of the pot frequently, cook until the veggies seem in danger of burning. Then add 1/2c chicken stock. Cook until the liquid is almost absorbed. Blend in flour and cook until it starts to brown. Add the rest of the chicken stock and the remaining veggies. Simmer for 20min, or until the onions and peppers are soft.

I know the recipe calls for no oil. I sometimes add some when I am cooking the chicken because it can tend to stick. But none is needed when cooking to veggies.

This recipe is pretty easy and super yummy. Enjoy. If you try it let me know what you think.